Anevato Cheese vs Feta Cheese

Q: Is Anevato Cheese the same as Feta Cheese?

No. Anevato Cheese and Feta Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Anevato Cheese for Feta Cheese?

In most recipes you can swap Anevato Cheese for Feta Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Anevato Cheese or Feta Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Anevato Cheese

Feta Cheese

Anevato Cheese is a soft, spreadable with a grainy texture goat or sheep-milk cheese from Greece, while Feta Cheese is soft, white, aged in brine and made from goat and sheep milk, originating in Greece.

What Is Anevato Cheese?

Anevato is a Greek fresh cheese made from sheep's milk, goat's milk or a blend of the two in the mountains of Grevena and Voio in Western Macedonia. It is white, spreadable and grainy like cottage cheese, lightly salty and sour, and has held PDO status since 1996.

What Is Feta Cheese?

Feta is a Greek brined white cheese made from sheep's milk or a mix of sheep and goat's milk. It is crumbly and slightly grainy, tangy and salty, and it anchors dishes like Greek salad and spanakopita.

What's the Difference Between Anevato Cheese and Feta Cheese?

Milk type: Anevato Cheese (Ewe's or goat's milk or mixtures of both), Feta Cheese (goat's and sheep's milk)
Milk treatment: Anevato Cheese (Left at 64°–68°F to sour and curdle, rennet is optional), Feta Cheese (Pasteurized, sometimes raw)
Texture: Anevato Cheese (Soft, spreadable with a grainy texture), Feta Cheese (Soft, white, aged in brine)
Aging: Anevato Cheese (at least 2 months), Feta Cheese (2 months to longer)
Taste: Anevato Cheese (Pleasant sourish and refreshing flavor), Feta Cheese (Sharp to mild)

Side-by-Side Comparison

	Anevato Cheese	Feta Cheese
Country of Origin	Greece	Greece
Specific Origin	Western Macedonia	Mainland Greece And Lesbos Prefecture
Milk Type	Ewe's or goat's milk or mixtures of both	Goat's and sheep's milk
Milk Treatment	Left at 64°–68°F to sour and curdle, rennet is optional	Pasteurized, sometimes raw
Texture	Soft, spreadable with a grainy texture	Soft, white, aged in brine
Rind	—	None
Aging	At least 2 months	2 months to longer
Taste	Pleasant sourish and refreshing flavor	Sharp to mild

Taste Comparison: Does Anevato Cheese Taste Like Feta Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Feta Cheese brings sharp to mild character. On the nose, Anevato Cheese offers distinct milky aroma, contrasted with Feta Cheese's ewe's milk, butter, yoghurt. More specifically, Anevato Cheese shows lightly salty and sour, refreshing, with a clear milky note, while Feta Cheese leans toward sharp, dry, hard to mild, rich, creamy depending on production methods, breed of animals, season, and diet. can be tangy or creamy. flavors of sheep’s milk, grass, and clover. variety ranges from region to region, and producer to producer.. Aging plays into this as well. Anevato Cheese at at least 2 months develops a different profile than Feta Cheese at 2 months to longer.

Can You Substitute Anevato Cheese for Feta Cheese?

Anevato Cheese can stand in for Feta Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, spreadable with a grainy texture bite and body where the recipe calls for soft, white, aged in brine. Flavor-wise, Anevato Cheese reads as pleasant sourish and refreshing flavor while Feta Cheese brings sharp to mild notes.

Which Is Better, Anevato Cheese or Feta Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, spreadable with a grainy texture cheese, go with Anevato Cheese. For a soft, white, aged in brine profile, Feta Cheese is the better fit. Flavor-wise, Anevato Cheese suits recipes that want pleasant sourish and refreshing flavor notes, while Feta Cheese fits dishes calling for sharp to mild.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Anevato Cheese the same as Feta Cheese?

No, they're distinct cheeses. Anevato Cheese is made from goat or sheep milk; Feta Cheese uses goat and sheep. Aging also differs: Anevato Cheese is typically aged at least 2 months, Feta Cheese 2 months to longer.

Is Anevato Cheese similar to Feta Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Anevato Cheese for Feta Cheese?

You can, but expect a shift in richness and milk character.

Does Anevato Cheese taste like Feta Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Feta Cheese is sharp to mild. Aromas also diverge. Anevato Cheese leans distinct milky aroma, and Feta Cheese is closer to ewe's milk, butter, yoghurt.

What is Anevato Cheese made of?

Anevato Cheese is made from goat or sheep milk (left at 64°–68°f to sour and curdle, rennet is optional), using optional rennet. It's typically aged at least 2 months. It originates in Greece.

What is Feta Cheese made of?

Feta Cheese is made from goat and sheep milk (pasteurized, sometimes raw), using rennet. It's typically aged 2 months to longer. It originates in Greece.

Which should I choose, Anevato Cheese or Feta Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Anevato Cheese is soft, spreadable with a grainy texture, while Feta Cheese is soft, white, aged in brine.